greensNbeans
-
Posts
206 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by greensNbeans
-
-
Good luck on the opening. I work in Chase Tower and am excited to have another great and interesting option within walking distance - pics look good -
you should stop by and check out the progress! ... oh yeah, we wont have our final inspection unitl Friday so that pushes the date back to the first of next week. We have our chins up, though, we want to be ready!
-
At least she didn't refer to the chef solely as "Paul".
what was that suppost to mean?
-
anybody been recently , how was the experience?
knowing who is in charge over there - Im sure it is amazing!
-
anybody been recently , how was the experience?
knowing who is in charge over there - Im sure it is amazing!
-
-
I'm definitely coming to the opening. Can you PM me contact info and address? Will you be serving both the skate and the duck tongues?
Skate may not make it to the opening - the opening party is only passed canapes as follows:
opening party canapés
yukon gold potato risotto
caramelized garlic ~ parmesan cheese froth
65˚ quail egg
american sturgeon caviar
petite monte cristo
purple mustard
chocolate ~ foie gras “milk shake”
vanilla infusion
pickled cherry tomato
black olive paper
Dr. Pepper braised pork “ribs”
smoked potato puree
spiced pumpkin soup
marshmallow brulee ~ lemon confit ~ steamed milk
salmon tartare
wasabi with texture ~ yuzu sabayon, ~ pink salt
bay scallop
preserved mushrooms ~ “new england clam chowder” froth
florida grapefruit confit
basil ~ lemon
humboldt fog
caramel powder ~ beet reduction ~ fried bread
almond buerre noisette cake
banana ~ fried sage oil ~ almond milk
and we will be doing a LN2 item as well in the dining room for everyone to enjoy
-
everything is still on time for the opening - I was going to post the canapes for the opening and NYE menu if anybody is curious
-
Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
U.E.
You are about to open a huge can of worms, ... enjoy the insight of the people of egullet - they know whats up. I would enlighten you myself but got to go to work!
-
I have always wanted to try that place!
-
Im sorry guys but It was my 2nd time @ WD tonight and I really dont get why this place gets all the hype that it does. Besides the desserts, the flavor of the dishes just dont move me. I give the place an A for creativity but flavor wise It isnt on the same level with other top restaurants in the city. Maybe they should change the name from WD-50 to WD-40 since that is what most of the dishes on the menu taste like. WAY OVER RATED. If you want to try real progressive american cuisine, go to alinea in chicago. Ive been there and they are in completely different leagues. Also the place was dead.
Wow, thats a very bold opinion and everybody is entitlled to their own opinion. WD-50 and Alinea shouldn't be compared because they both approach food in extremely different ways. When I hear the word "progressive" I just think of it as a new way of approaching cuisine. Each chef must find there own style and run with it. You must beleive in what you are doing, and that is why Grant and Wylie are on top of the game!
-
I don't believe it is open yet, but I look forward to the reports, too.
-
There sure has been a buzz created on this forum. I hope the place lives up to it.
buzz is good ... Im sure that Paul will deliver!
-
dates are slated for the opening :
December 15 - invite (party)
December 16 - invite
December 17 - rock n roll! (open to the public)
-
we will serve skate and other seafoods that flown in from all over the world! come see us on December 15 when the doors open!
Cheers
Randy
-
Congrats from Houston to the entire crew for this honor Im sure it is too sweet! Now, all eyes are watching!
-
-
got it! where did you run off to today? you just disappeared!
-
i am having trouble with the website - it doesn't go anywhere after i click enter, any suggestions?
-
I assumed that if people new what "gilt" was - they would know who paul was. You have an interesting statement about the chocolate and scallops because "we" pair cod with white chocolate.
-
anybody know anything about this project?
-
this place is really on fire but i can't seem to locate a website, is there one? can somebody give me some information on this place ~ (chef, history, location...ect) by the way those are very impressive pictures and the cuisine seems to be very interesting and a must watch for whats to come in the future. cheers from texas ~ randy
-
I have posted photos of construction and a couple food photos in the image gullet section for you all. I don't know how to post the pics here.
Randy
-
do you have a contact for the Shape O Ranch?
-
I cant wait to taste your food.... Alto is one of my favorite restaurants, even if it was snubbed by the michelin guide.
yeah, that "list" is only what you make of it, ya know ... glad to see your exicted about the restaurant and we are eager as well ...
[Houston] Laidback Manor - pre opening
in Texas: Dining
Posted · Edited by greensNbeans (log)
well, it is too close to christmas to open - but we have passed all mechanical inspection and have our fire/health inspection scheduled for Thursday. I would like to post pics but Im not sure how to so if there are any volunteers that would like to do it, it would great.